Mung Bean Porridge (sarawakian Bubur Kacang Hijau)

Mung Bean Porridge, also known as Sarawakian Bubur Kacang Hijau, is a traditional dessert from Sarawak, Malaysia. This sweet and creamy porridge is a popular dish often served during festive occasions and family gatherings.

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Mung Bean Porridge (sarawakian Bubur Kacang Hijau)

Ingredients

  • 1 cup mung beans, soaked overnight
  • 6 cups water
  • 1 pandan leaf, tied into a knot
  • 1 cup coconut milk
  • 1/2 cup palm sugar, or to taste
  • Pinch of salt

Instructions

  1. Drain the soaked mung beans and rinse them under cold water.
  2. In a pot, combine the mung beans, water, and pandan leaf. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until the mung beans are soft and the mixture has thickened.
  3. Stir in the coconut milk, palm sugar, and a pinch of salt. Cook for an additional 10 minutes, stirring occasionally.
  4. Remove the pandan leaf and serve the mung bean porridge hot or cold.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
30g
Protein
5g
Fat
2g

Supplies

Pot Spoon Bowl

Tools

Stove

Serving suggestions

Serve the mung bean porridge with a drizzle of extra coconut milk and a sprinkle of toasted sesame seeds for added flavor and texture.

Tips & tricks

For a creamier texture, you can blend a portion of the cooked mung beans before adding the coconut milk and palm sugar.

Cost

$5